Kitchen Corner

March 27, 2009

Coffee Bun

Some say "roti boy" some say "mexican bun", whatever it is, I must say it's delicious! I think everyone will hardly resist the coffee smell when it's about to come out from the oven. For me, it is.

The buns are super soft and I didn't feel I've eaten two of it in a short time. I hardly tell the difference of the commercial one with these buns. Yes, we can get this kind of bun easily everywhere but I just feel good to make it myself and it's as good as the commercial one! Try it out!

(Recipe for 10 little buns)

For the dough:

250g bread flour

38g caster sugar

3g salt

4g yeast

1/2 beaten egg

135g fresh milk

30g butter

For the filling:

100g butter (softened)

1/4 teaspoon vanilla extract

35g brown sugar

For the topping:

50g butter

40g icing sugar

38g beaten eggs

1 teaspoon granulated coffee dissolve with 1 teaspoon water

pinch of cinnamon powder (optional)

50 plain flour

How I made it:

For the filling, using an electric mixer beat the butter and brown sugar until light and pale until the sugar totally dissolved. Add in the vanilla extract for the final beating. Place the mixture into the fridge until it harden. Divide the harden mixture into 10 portions and sit in the fridge until ready to use.

For the toppings, beat the softened butter with icing sugar until everything well combine. Gradually add in beaten eggs then the coffee mixture. Add in pinch of cinnamon powder with the flour and beat until everything well incorporate. Place the mixture into a piping bag and keep in the fridge until ready to use.

For the dough, knead all the ingredients together except butter. When the dough become a smooth dough add in butter and continue the the kneading process until the dough become smooth and elastic but not sticky. I used a standing kneading mixer to knead for approximately 30 minutes at speed 2.

Divide the dough into 10 little doughs and shape it into round ball shape. Let it rest for 15 minutes before add in the filling.

Roll out each doughs to a flat disc and add the butter filling. Seal it tightly. (make sure you seal it tightly otherwise it will split out during baking)

Place each doughs on a baking tray, make sure they sit a part from each other because they might stick to each other during the baking. Cover the doughs with cling film and proof for 50 - 60 minutes.

Before the doughs place into the oven, pipe out the filling in a spiral start from the top center of each buns. Bake for 12 minutes at 200'C preheated oven.

Hi busy_lady,You can use bread machine to do the kneading until smooth and elastic dough. But not proofing in the bread machine as you'll need to divide the dough into few portions and rest for 10 minutes then adding in the filling for final proofing for about 60 minutes. Happy baking!

I tried baking these buns but didn't have the nice dome shape like yours and the filling burst while baking. Always have the problem wrapping the filling. Seeing your lovely breads will encourage me to try again.

Hi Yen Li,I bake these buns again today too! My family love it so much. I've got ten out of two had burst out due to my unconsistent wrapping technique. Well, please try again and hope you like the recipe. Cheers!

Got a question regarding this recipe. I realize after kneading the dough, you did not let the dough have it's first proofing, is it what the recipe suppose to be? You went ahead to divide the dough into 10 portions...just curious. Thanks!

Would like to let u know that I baked this coffee buns at home and it was SUPER well received. My family loved it. Although I failed in the department of 'presentation'.. I added too much fillings and watched in horror when the buns start oozing out the fillings and the whole buns just collapsed! like volcano..haahah... but they tasted really good.. like what you said, like the one bought from the shop.

Thank you so much for this recipe. Will definitely make it again because my aunties are requesting for it already! LOL

Hi Anonymous,It's just adding a bit of flavor for the buns, no much effect actually. Just like people drinking cappuccino and like to add some cinnamon powder. I think icing sugar and powder sugar is the same. They are very fine texture just like flour and powder.

Hi Anonymous,I might not have the perfect method for adding the butter filling into the dough. If you have a better one please let me know ok. What I do is flatten the each dough then use a spoon to hold the butter and place at the center of the dough then carefully wrap it up tightly.